Step 1

Rinse the dry uncooked brown rice really well with hot tap water for several minutes, then place the rinsed rice in a bowl and cover with hot tap water and allow to soak until ready to use in Step 5.

Step 2

Place all the Herb/Spice Ingredients into a small bowl, mix well.  Set aside.

Step 3

In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, carrots, jalapeno pepper, and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften, then add the finely minced garlic and ginger, and sauté over medium heat for one minute.

Step 4

Next add the shredded cabbage and ¼ cup of water, sauté over medium-high heat until the cabbage is wilted and most (if not all) the water is gone.

Step 5

Drain the rice, shake off any excess water, add the rice and the Herb/Spice mix, stir to coat the cabbage/rice mixture with the herbs/spices, sauté over medium heat for several minutes to allow the spices to become fragrant.

Step 6

Next add all the remaining Base Ingredients, stir well, increase the heat to a boil, then immediately lower to a simmer. Then pressed down everything to create a flattened surface. Simmer (with a very low boil – see notes). Cover with a tight-fitting lid and cook for 30 minutes undisturbed.

Step 7

After 30 minutes, check to see if the rice is tender, pull up a few rice kernels from the top and test for tenderness. Resist the temptation to stir the rice. If the rice is not tender, remove the cover and cook over low boil until the rice is tender. Brown rice takes longer than most other rice.

Step 8

Remove from the stove, uncover, allow to set for 10 minutes to marry the flavors, then serve with freshly chopped cilantro.